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Categories:
salt onion celery cubanelle peppers green olives golden raisins no-salt oregano ground cumin salt bay leaf skirt steak sherry vinegar
Viewed: 78 - Published at: 6 years agoIngredients
- 1 1/3 cups drained no-salt-added canned diced tomatoes
- 1 cup thinly sliced yellow onion
- 2 medium celery ribs, thinly sliced
- 2/3 cup stemmed, seeded, and thinly sliced cubanelle peppers
- 1/3 cup thinly sliced pitted green olives
- 2 tablespoons golden raisins
- 4 teaspoons no-salt-added tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 bay leaf
- 2 pounds skirt steak
- 4 teaspoons sherry vinegar
Method
- 1. Stir the tomatoes, onion, celery, peppers, olives, raisins, tomato paste, oregano, cumin, salt, and bay leaf in the slow cooker until the tomato paste dissolves into the mix.
- 2. Nestle the skirt steak(s) into the sauce, cutting large steaks to fit the size of your slow cooker and overlapping them as necessary without folding the steaks over onto themselves. In the end, they should all be submerged in the sauce.
- 3. Cover and cook on low for 9 hours, or until the beef in so tender it can be shredded with a fork. Remove the bay leaf and use two forks to shred the meat completely. Stir in the vinegar before serving.
